You can substitute specialty flour, like hazelnut flour, instead of the oats for a twist.

This is an excellent recipe. Sub'd only 1/2 c. Sugar in the strawberry-rhubarb mix & no flour, to keep calories down a little - used weight watchers instant oatmeal packets in topping instead of flour & rolled oats, too... And cut brown sugar to half a cup... Turned out great!!

This is an excellent recipe. Substituted only 1/2 c. sugar in the strawberry-rhubarb mix and no flour, to keep calories down a little - used weight watchers instant oatmeal packets in topping instead of flour and rolled oats, too... And cut brown sugar to half a cup... Turned out great!!

Yes, found one my husband will eat! Thanks, GREAT recipe!

I made the crisp using strawberries I froze last spring and a little bit of rhubarb from my garden: 2 cups berries and 2 1/2 cups sliced rhubarb. I sweetened the filling with 1/3 cup of honey. I put in whole wheat flour in the filling. For the topping, I added 1/2 cup more oatmeal to make it more crunchy, and I put in 1/3 cup less brown sugar. I think next time I will use even less brown sugar, and I may try substituting coconut oil for the butter.

What I made last night was SENSATIONAL! It is tangy but not too much so. We put a little bit of almond milk on it, but today with guests, I will use some frozen almond milk ice cream on it.... We wanted to eat the whole pan full in one sitting! However, I saved some for our guests today.